Ground Beef & Mushroom One-Pot Rice

Steps

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1. 1
   Rinse the short-grain rice about three times, then soak it in cold water for at least 30 minutes so it cooks evenly on the stovetop.
   ▶ ≈1:22
2. 2
   In a container, mix 2 cups of water with 3 tbsp soy sauce, 1 tbsp mirin, and 1/2 tbsp Korean beef stock powder to make the seasoning water.
   ▶ ≈1:43
3. 3
   Thinly slice or quarter the mushrooms, smash and finely chop the garlic, and thinly slice the green onions, keeping the whites separate from the greens.
   ▶ ≈2:27
4. 4
   Heat 2 tbsp oil in a pot over medium-high heat, add the ground beef in a flat layer with a pinch of salt, sear about 2 minutes until golden, then flip and break it up, cooking for another minute.
   ▶ ≈2:58
5. 5
   Add the garlic and white parts of the green onion, sauté for 3–4 minutes until fragrant and infused with the beef fat, then remove the beef and set aside.
   ▶ ≈3:18
6. 6
   In the same pot, add 2 tbsp oil, the mushrooms, and a pinch of salt, sauté for 3–4 minutes until they release moisture, then continue cooking another 3–4 minutes until the liquid evaporates and the mushrooms turn golden brown.
   ▶ ≈3:36
7. 7
   Return the cooked beef to the pot along with the drained rice, and stir everything together for about 30 seconds so the rice grains soak up the flavor.
   ▶ ≈4:18
8. 8
   Pour in the prepared seasoning water, stirring and scraping up the browned bits from the bottom of the pot until it comes to a boil.
   ▶ ≈4:31
9. 9
   Once boiling, reduce heat to low, cover with a lid, and let it simmer for about 15 minutes.
   ▶ ≈5:12
10. 10
    Turn off the heat and let the rice steam, covered, for another 10 minutes without lifting the lid, so it finishes cooking perfectly.
    ▶ ≈5:26
11. 11
    Open the lid, sprinkle with the green onion tops, add a small pat of butter for extra flavor, and serve.
    ▶ ≈5:54